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Vindaloo is a popular dish in England and is one of the many recipes that has its origins in the rise of the colonial period in the fifteenth century. This recipe is a combination of Portuguese, Indian, and English interpretations of the dish. This vindaloo is made with chicken thighs but can also be made with other types of meat.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Mustard
  • Cow's milk
  • Lactose

Ingredients

500
g
chicken thighs
3
cloves
garlic
2
onions
5
g
ground ginger
5
g
mustard powder
2.5
g
ground cinnamon
1
g
ground cloves
2.5
g
turmeric
4
g
ground cayenne pepper
2.5
g
mild paprika powder
1
lemon, juice
10
g
treacle sugar
5
g
tamarind paste
500
ml
chicken stock
as needed
salt and pepper
as needed
butter

Scale recipe

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